8 cups chicken stock or boullion
1 lb kielbasa- diced
1 15oz can kidney beans, drained
1 lb russet potatoes, diced
1 141/2 can of seasoned diced tomatoes
1/2 head coarsely chopped cabbage or savoy cabbage
1 lb turnips, peeled and diced
2 leeks (white and light green parts only), chopped
2 large carrots peeled and diced
1 small onion, chopped
4 garlic cloves, minced
1 bay leaf
Combine all ingredients in a large pot. Bring to a boil. Reduce heat and summer until soup is thick, stirring occasionally, about 2 hours. Season to taste with salt and pepper.
Portuguese Stone Soup
8 cups chicken stock or boullion
1 lb kielbasa- diced
1 15oz can kidney beans, drained
1 lb russet potatoes, diced
1 141/2 can of seasoned diced tomatoes
1/2 head coarsely chopped cabbage or savoy cabbage
1 lb turnips, peeled and diced
2 leeks (white and light green parts only), chopped
2 large carrots peeled and diced
1 small onion, chopped
4 garlic cloves, minced
1 bay leaf
Combine all ingredients in a large pot. Bring to a boil. Reduce heat and summer until soup is thick, stirring occasionally, about 2 hours. Season to taste with salt and pepper.